Fish Fillets in Zucchinni Cream
Yield
servingsPrep
?Cook
15 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
butter
|
|
| ½ | cup |
zucchini
sliced |
|
| 1 ½ | tablespoons |
sour cream
|
|
| 1 | pound |
fish fillets
|
|
| ⅓ | cup |
buttermilk
|
|
| 1 | x |
seasoning
to taste, undefined |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
butter
|
|
| 118 | ml |
zucchini
sliced |
|
| 23 | ml |
sour cream
|
|
| 453.6 | g |
fish fillets
|
|
| 79 | ml |
buttermilk
|
|
| 1 | x |
seasoning
to taste, undefined |
* |
Directions
Melt butter in skillet, and gently fry fish until golden brown (approx 4 mins).
Remove from pan and keep warm.
Sauté the zucchinni in the same pan until cooked but not soggy, then stir in the butter milk sour cream and seasonings.
Pour sauce over fish fillets, top with a little grated cheese, melt under boiler for a minute or two and serve.
